CN115644429B - Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein - Google Patents

Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein Download PDF

Info

Publication number
CN115644429B
CN115644429B CN202211463905.3A CN202211463905A CN115644429B CN 115644429 B CN115644429 B CN 115644429B CN 202211463905 A CN202211463905 A CN 202211463905A CN 115644429 B CN115644429 B CN 115644429B
Authority
CN
China
Prior art keywords
protein
vitamin
emulsion
oil
whey protein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN202211463905.3A
Other languages
Chinese (zh)
Other versions
CN115644429A (en
Inventor
万芝力
杨韵仪
杨晓泉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
South China University of Technology SCUT
Original Assignee
South China University of Technology SCUT
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by South China University of Technology SCUT filed Critical South China University of Technology SCUT
Priority to CN202211463905.3A priority Critical patent/CN115644429B/en
Publication of CN115644429A publication Critical patent/CN115644429A/en
Application granted granted Critical
Publication of CN115644429B publication Critical patent/CN115644429B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the field of special medical purpose formula food, and discloses a whey protein-legume protein co-stable total nutrient special medical purpose formula food emulsion. The emulsion comprises protein, fat, carbohydrate, oil-soluble vitamin, water-soluble vitamin and mineral substance; the proteins are whey proteins and legume proteins. The invention also discloses a preparation method of the emulsion. The invention solves the problems of emulsion instability and gelation caused by thermal polymerization when whey protein emulsion and mineral ions coexist by adding unhydrolyzed leguminous protein and regulating and controlling the proportion of the whey protein and the leguminous protein, and obtains the liquid full-nutrition special medical emulsion with strong fluidity, uniform appearance, high thermal stability and storage stability. The emulsion of the invention can be used as a single or partial nutrition source for direct oral or tube feeding nutrition supplement without brewing.

Description

Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein
Technical Field
The invention belongs to the technical field of special medical foods, and particularly relates to a whey protein-legume protein co-stable formula food emulsion with special medical purposes and a preparation method thereof.
Background
The formula food with special medical application (abbreviated as special medical food) is specially processed and prepared to meet special requirements of people with limited eating, digestive absorption disorder, metabolic disorder or specific disease state on nutrients or diet. As a key component for nutrition support, special medical food has important effects of improving treatment and rehabilitation effects, shortening disease course, reducing medical cost, reducing readmission rate and the like in clinical treatment of chronic diseases, tumors and the like. The full-nutrition special medical food has high energy density and rich vitamins and minerals, is a mainstream development direction of the existing special medical food, can be directly eaten or tube fed, is convenient for clinical application, is easy to provide accurate nutrition for patients, has higher market utilization rate and vigorous product demand.
Whey protein has the advantages of reasonable amino acid composition, high nutritive value, easy digestion and absorption and the like, is called as protein king, and is a high-quality protein supplement for clinical patients. Whey protein emulsions are however highly susceptible to heat, salt ions: when the heat treatment is carried out, the original coiled structure of the protein is unfolded to expose hydrophobic groups, so that aggregation occurs among protein molecules; under the action of ions (sodium ions, calcium ions and the like), repulsive force among protein molecules is reduced, molecules are extremely easy to generate polymerization, and finally instability or gelation phenomena such as flocculation, coalescence and the like (Chen Di and the like) occur in an emulsion system, so that the application of the whey protein in the full-nutrition special medical food emulsion is greatly influenced. For this reason, the following solutions are commonly adopted for the present full-nutrition special medical food emulsion:
(1) Whey protein is mixed with micelle type protein, and mineral ions are embedded by micelle to avoid the contact of the whey protein and the mineral ions (Chinese patent application No. CN 202011014597.7).
(2) Whey protein is hydrolyzed, and the whole protein is hydrolyzed into peptide segments with smaller molecular weight, so that the ion sensitivity and the heat sensitivity are greatly reduced, and meanwhile, the peptide in the whey protein hydrolysate can realize the stable embedding of mineral ions, so that the stability of a system is further improved (Chinese patent application No. CN 201410282958.4). However, the production process is complex, whey protein hydrolysate with moderate enzymolysis degree needs to be obtained first, and then the emulsion is produced, so that continuous production is not facilitated.
(3) The emulsion is sterilized for a short time (less than 30 s) after being prepared, but the emulsion is difficult to store for a long time in the form of emulsion due to low sterilization degree, and then powder type products are prepared by a spray drying process (Chinese patent application No. 201410835749.8).
(4) The emulsion was subjected to a transient high temperature treatment in the form of an aerosol to form fine and compact whey protein particles, avoiding excessive exposure of hydrophobic groups, and then subjected to mild sterilization (pasteurization) (chinese patent application publication No. CN 102083329B). The method can avoid the damage of emulsion caused by long-time and severe heating conditions through the adjustment of the process, but the used high-temperature spray cooking method has complex process, the subsequent sterilization strength is still lower, and the storage safety of neutral emulsion is difficult to ensure.
At present, no liquid full-nutrition special medical food emulsion product which takes unhydrolyzed whey protein as a matrix, does not add any micelle protein, can be rapidly produced and can endure severe heating is still not seen in the market.
Disclosure of Invention
Based on the above, the invention aims to provide a total nutrient special medical food emulsion with the co-stability of whey protein and leguminous protein and a preparation method thereof. According to the invention, unhydrolyzed leguminous protein is added and the proportion of the whey protein and the leguminous protein is regulated, so that the problems of emulsion instability and gelation caused by thermal polymerization when whey protein emulsion and mineral ions coexist are effectively solved, and the liquid full-nutrition special medical emulsion with strong fluidity, uniform appearance, high thermal stability and storage stability is prepared on the basis.
The invention adopts the following technical scheme:
A total nutrient special medical food emulsion with the co-stability of whey protein and legume protein comprises the following components per 100mL emulsion:
3.5-10g of protein, 2-12g of fat, 5-20g of carbohydrate, 28-296 mug of vitamin A, 0.57-4.2 mug of vitamin D, 0.57-4.3mg of vitamin E, 3.15-8 mug of vitamin K 1, 0.06-0.8mg of vitamin B 1, 0.06-0.8mg of vitamin B 2, 0.06-0.8mg of vitamin B 6, 0.09-1.1 mug of vitamin B 12, 0.15-1.5mg of nicotinic acid, 15.9-50 mug of folic acid, 0.21-2mg of pantothenic acid, 3.9-45mg of vitamin C, 1.5-6 mug of biotin, 60-350mg of sodium, 81-350mg of potassium, 33-400 mug of copper, 13.2-150mg of magnesium, 0.6-3mg of iron, 0.3-2.8mg of zinc, 18-700 mug of manganese, 39-160mg of calcium chloride, 28-50 mug of iodine, and 4.29-50 mug of iodine.
Preferably, the protein is whey protein and legume protein, the whey protein content is 1-3.5g/100mL emulsion, and the legume protein content is 0.5-9g/100mL.
The whey protein is at least one of whey protein isolate, concentrated whey protein, desalted whey protein and beta-lactoglobulin; the bean protein is one or more of soybean protein, mung bean protein, pea protein, broad bean protein, chickpea protein and red bean protein.
The protein is not subjected to pretreatment such as hydrolysis, thermal denaturation, micronization and the like; specifically, the hydrolysis is carried out by adding protease for enzymolysis, the thermal denaturation is carried out for more than 10min in a thermal environment (more than or equal to 70 ℃), and shearing (more than or equal to 3000rpm and more than or equal to 5 min) is carried out after the thermal denaturation treatment (or in the thermal environment (more than or equal to 70 ℃)).
Soy proteins are mainly composed of two proteins (11S and 7S).
Preferably, the fat is composed of one or more of MCT (medium chain triglyceride), olive oil, sunflower seed oil, soybean oil, rapeseed oil, fish oil, algae oil, linseed oil, perilla seed oil, chia seed oil and other edible oils.
Preferably, the carbohydrate is one or more of glucose, sucrose, fructose, oligosaccharide and polysaccharide.
The sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium belong to the minerals, namely the minerals are sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium. Preferably, the mineral is present in the form of an inorganic salt and/or an organic salt.
Examples of the inorganic salt form include alkali metal or alkaline earth metal salts such as chlorides, sulphates, carbonates and phosphates. In addition, the organic salt form may be an organic acid such as citric acid, lactic acid, amino acids (e.g., glutamic acid, aspartic acid, etc.), alginic acid, malic acid, or gluconic acid.
Preferably, sodium is used in the form of sodium chloride and/or sodium citrate, potassium is used in the form of potassium chloride, dipotassium hydrogen phosphate and/or potassium iodate, copper is used in the form of copper sulfate, magnesium is used in the form of magnesium sulfate, iron is used in the form of ferric pyrophosphate, zinc is used in the form of zinc gluconate, manganese is used in the form of manganese sulfate, calcium is used in the form of tricalcium phosphate, phosphorus is used in the form of tricalcium phosphate, ferric pyrophosphate and/or dipotassium hydrogen phosphate, iodine is used in the form of potassium iodate, chlorine is used in the form of potassium chloride, and selenium is used in the form of sodium selenite.
The water-soluble vitamins are vitamin B 1, vitamin B 2, vitamin B 6, vitamin B 12, nicotinic acid, folic acid, pantothenic acid, vitamin C and biotin; the oil-soluble vitamins are vitamin A, vitamin D, vitamin E and vitamin K 1.
The bean protein in the co-stable system is derived from soybean protein, mung bean protein, pea protein, chickpea protein and broad bean protein.
The bean protein in the co-stable system is protein prepared by wet separation and/or dry fractionation.
The purity of the leguminous protein in the co-stable system is more than or equal to 90 percent of separation, more than or equal to 80 percent of concentration and more than or equal to 30 percent of dry fractionation.
The fat is a mixture of MCT (medium chain triglycerides), rapeseed oil and soybean oil. The MCT is easily absorbed and absorbed by the patient; the rapeseed oil and the soybean oil contain abundant active ingredients such as oleic acid, linoleic acid, alpha-linolenic acid and the like which are beneficial to human bodies, and the long-chain fatty acid ester contained in the rapeseed oil and the soybean oil can regulate the immune response in the human bodies while supplementing energy.
Typical MCT refers to saturated caprylic triglyceride or saturated capric triglyceride or saturated caprylic-capric mixed triglyceride.
The carbohydrate is one or more of glucose, sucrose, fructose, oligosaccharide and polysaccharide. Preferably, the mixture of fructo-oligosaccharide and inulin is selected, and has the effects of promoting gastrointestinal motility, controlling rising speed of blood sugar, regulating intestinal flora and the like. Preferably, the mass ratio of the fructo-oligosaccharide to the inulin is 2-6:1-5.
The preparation method of the whey protein-legume protein co-stable full-nutrition special medical food emulsion comprises the following steps:
Mixing protein, carbohydrate, mineral, water-soluble vitamin and water, and hydrating to obtain water phase, wherein the materials are fed in different orders during mixing, and the pH value of the solution is constant to be neutral; mixing oil-soluble vitamins with various fats to obtain an oil phase; mixing the water phase and the oil phase, emulsifying, and sterilizing to obtain the final product. The mineral is sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium; the water-soluble vitamins are vitamin B 1, vitamin B 2, vitamin B 6, vitamin B 12, nicotinic acid, folic acid, pantothenic acid, vitamin C and biotin; the oil-soluble vitamins are vitamin A, vitamin D, vitamin E and vitamin K 1.
Preferably, the emulsification process is to obtain coarse emulsion by shearing and then obtain fine emulsion by high-pressure homogenization. The shearing condition is 1000-10000rpm,1-10min; the high-pressure homogenizing condition is 30-120MPa, and the cycle is 2-8 times.
Preferably, the sterilization mode is 95-121 ℃ for 5-30min.
Preferably, the pH of the aqueous phase is adjusted to 6.5-7.5 to avoid flocculation of the protein, and the pH adjusting liquid used for maintaining the pH of the system is one or more of edible organic or inorganic acids and salts thereof, including malic acid and sodium salt, potassium salt, citric acid and sodium salt, potassium salt, phosphoric acid and sodium salt, potassium salt, gluconic acid and sodium salt, potassium salt, acetic acid and sodium salt, potassium salt, lactic acid and sodium salt, potassium salt, carbonic acid and sodium salt, potassium salt, sodium hydroxide, potassium hydroxide, and hydrochloric acid.
The material (carbohydrate, water-soluble vitamins, minerals) is added before/after emulsification. If the emulsion is carried out, the protein is uniformly mixed with water, then the mixture is emulsified with the oil phase, and the carbohydrate, the water-soluble vitamin and the mineral substances are added after the emulsification is finished.
The emulsification process is preferably shearing 5000rpm,2min; homogenizing under high pressure at 50MPa, and circulating for 3 times.
The emulsion has the advantages of uniform milky white appearance, good fluidity, no obvious emulsion precipitation, caking and foreign matters, apparent viscosity of the emulsion of less than 150 mPa.s, particle size of emulsion liquid drops of less than 0.8 mu m, potential absolute value of more than 25mV, and no obvious abnormal change of appearance and various physicochemical indexes after being stored at 30 ℃ for 6 months.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. The invention obtains a double-protein co-stable system with good stability by skillfully adding unhydrolyzed leguminous protein and optimizing the content and the proportion of the whey protein and the leguminous protein, and effectively solves the problem that the whey protein emulsion is unstable and gelled and cannot flow caused by ion induction and heat induction, thereby preparing the liquid full-nutrition special medical food emulsion. The emulsion does not need to additionally add micelle type proteins, the proteins do not need to be hydrolyzed or modified, the product peculiar smell and health risks caused by protein peptides and the like are effectively avoided, and a simpler, more convenient and safer nutrition strategy is provided for the preparation of the full-nutrition special medical emulsion.
2. The whey protein-legume protein co-stable full-nutrition special medical food emulsion has the advantages of simple and mild process and strong low-carbon sustainability. The emulsion has good stability, can resist strong heating conditions, and has good storage stability when being suitable for mass production and application. The emulsion has small particle size, low viscosity and strong fluidity, can realize high protein and high energy density, and can meet the requirements of direct drinking or tube feeding of users.
3. The invention establishes the nutrient standard according to national and international standards such as food safety national standard special medical use formula food general rule and Chinese resident dietary nutrient reference intake Meter DRIs, and the like, thereby effectively ensuring the nutritional requirements of people such as chronic patients, chemotherapy, operation, and the like.
Drawings
FIG. 1 is an external view of the sample of example 2 in the upright (a) and inverted (b) positions;
FIG. 2 is an upside down view of samples 2, 10, 18 of example 3;
FIG. 3 is an elevational (a) and inverted (b) appearance of the sample of example 4;
FIG. 4a is an external view of the sample of example 6;
FIG. 4b is a graph of particle size of the sample of example 6;
FIG. 4c is a graph of potential data for the sample of example 6;
FIG. 4d is a graph of the viscosity of the sample of example 6.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved more clear, the invention is further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
In the following examples, the physical and chemical properties of the emulsion were measured as follows:
Apparent viscosity measurement: measured using an RS600HAKKE rheometer. The change of the apparent viscosity of the sample was recorded by a shear scan mode (shear rate 100s -1), a plate with a diameter of 60mm was used for the test, the gap was 0.052mm, and the test temperature was 25 ℃.
Determination of emulsion particle size: measured using a Mastersizer 3000 micron particle sizer. Parameter setting: the refractive index of the disperse phase (oil phase) is 1.5, and the absorptivity is 0.001; the refractive index of the continuous phase is 1.333; the test temperature was 25 ℃.
Emulsion potential measurement: the Nano-ZS particle size and zeta potential analyzer were used. After the emulsion was properly diluted, the zeta potential of the emulsion was measured. Parameter setting: the refractive index of the disperse phase (oil phase) is 1.5, and the absorptivity is 0.001; the refractive index of the continuous phase is 1.333; the test temperature was 25 ℃.
The whey protein-legume protein co-stable full-nutrition special medical food emulsion comprises the following nutrients per 100mL of emulsion: 3.5-10g of protein from whey protein isolate and legume protein; 3.6g of fat, including 1.5g of MCT medium chain triglyceride, 1.5g of rapeseed oil and 0.6g of soybean oil; 16g of carbohydrate, including 12g of fructo-oligosaccharide and 4g of inulin; 4mg of oil-soluble vitamin comprising: 80 mug RE of vitamin A, 1.5 mug of vitamin D, 1.5 mug of alpha-TE of vitamin E and 1 mug of vitamin K; 55mg of water-soluble vitamin comprising: 1 0.25.25 mg of vitamin B, 2 0.25.25 mg of vitamin B, 6 0.2.2 mg of vitamin B, 12 0.5.5 mug of vitamin B, 0.8mg of nicotinic acid, 33 mug of folic acid, 0.8mg of pantothenic acid, 40mg of vitamin C and 2 mug of biotin; mineral 0.8g, comprising: 200mg of sodium (sodium chloride, sodium citrate), 135mg of potassium (potassium chloride, dipotassium hydrogen phosphate, potassium iodate), 80 mug of copper (copper sulfate), 25mg of magnesium (magnesium sulfate), 1.7mg of iron (ferric pyrophosphate), 0.8mg of zinc (zinc gluconate), 200 mug of manganese (manganese sulfate), 78mg of calcium (tricalcium phosphate), 56mg of phosphorus (tricalcium phosphate, ferric pyrophosphate, dipotassium hydrogen phosphate), 15 mug of iodine (potassium iodate), 120mg of chlorine (potassium chloride) and 6 mug of selenium (sodium selenite).
Example 1: influence of heat treatment and minerals on whey protein emulsions
The whey protein is used for preparing the full-nutrition special medical food emulsion, and the influence of the addition of mineral substances and the heat treatment condition on the whey protein emulsion is evaluated. In this example only whey protein was used as the protein. Specifically, whey protein content was 4g/100mL, sample 1 was free of minerals (other conditions were as specified above), and sample 2 contained minerals (other conditions were as specified above). The preparation method comprises the following steps: sequentially adding whey protein isolate, carbohydrate, water-soluble vitamins, minerals and other substances into water, using sodium bicarbonate solution and sodium dihydrogen phosphate solution to ensure that the pH value of the system is always 7.0, and mixing for 1h; dispersing oil-soluble vitamins in fat, and mixing for 10min; the two solutions were then mixed, sheared (5000 rpm,2 min), homogenized at high pressure (50 mpa,3 times) to give a total nutrient, specialty food emulsion, which was treated with different heating conditions. Specifically, a is 20s at 95℃without heat treatment, b is 10s at 121℃and d is 5s at 145℃and e is 5min at 95℃and f is 30min at 95℃and g is 15min at 121 ℃.
TABLE 1 treatment conditions and sample conditions for example 1
As shown in the results of Table 1, when the whey protein content is 4g/100mL, the emulsion without mineral substances can keep a flowing state after being treated under different heating conditions, and the emulsion is uniform and has no obvious destabilization phenomena such as flocculation, precipitation, milk precipitation and the like. When minerals exist in the emulsion, the emulsion can keep stable liquid state after short-time heating (95 ℃ 20s,121 ℃ 10s,145 ℃ 5 s); however, prolonged heating (5 min at 95 ℃) can cause the emulsion to appear sandy aggregates to settle to the bottom; after prolonged heating (95 ℃ C. 30min,121 ℃ C. 15 min), the emulsion is in a gel-like solid-like state and cannot flow. The results show that the addition of minerals and high-strength heat treatment greatly affect the stability and fluidity of the whey protein emulsion, and the sterilization requirements of the liquid full-nutrition special medical food emulsion are difficult to meet.
Example 2: effect of whey protein concentration on Total nutrient food emulsion
Regulating and controlling the concentration of whey protein in the full-nutrition special medical food emulsion, and evaluating the influence of the protein concentration on the emulsion. Specifically, whey protein isolate, carbohydrate, water-soluble vitamins, minerals and other substances are sequentially added into water, and sodium bicarbonate solution and sodium dihydrogen phosphate solution are used for leading the pH value of the system to be 7.0 all the time during the period, and the mixture is mixed for 1h; dispersing oil-soluble vitamins in fat, and mixing for 10min; the two solutions were then mixed, sheared (5000 rpm,2 min), homogenized under high pressure (50 MPa,3 times) and then sterilized (121 ℃ C. For 15 min). Samples 1-8 had whey protein contents of 1,2,3, 3.2, 4, 6, 8, 10g/100mL, respectively.
FIG. 1 is an appearance of samples 1-8 of example 2 in upright (a) and inverted (b) positions. The pure whey protein is utilized to prepare the full-nutrition special medical food emulsion, when the protein content is 1-3g/100mL, the emulsion can still keep a good flowing state after being sterilized for 15min at 121 ℃, and the appearance is uniform; when the protein content is 3.2-10g/100mL, the emulsion is gelled after sterilization, the emulsion is solid-like, and the gel property is stronger along with the increase of the protein concentration. The results show that the increase of the protein content has negative influence on the preparation of the full-nutrition special medical food emulsion, and the full-nutrition special medical emulsion with the protein content of more than or equal to 3.2g/100mL cannot be prepared by using whey protein alone.
Example 3: effect of Co-stabilization System on Total nutrient specialty food emulsions
Regulating and controlling the concentration of whey protein and soybean protein in the full-nutrition special medical food emulsion, and evaluating the influence of a double-protein co-stable system on the emulsion. The proteins in this example are whey protein and soy protein. Specifically, whey protein isolate, soy protein isolate, carbohydrate, water-soluble vitamins, minerals and other substances are sequentially added into water, and sodium bicarbonate solution and sodium dihydrogen phosphate solution are used for leading the pH value of the system to be 7.0 all the time during the period, and the mixture is mixed for 1h; dispersing oil-soluble vitamins in fat, and mixing for 10min; the two solutions were then mixed, sheared (5000 rpm,2 min), homogenized under high pressure (50 MPa,3 times) and then sterilized (121 ℃ C. For 15 min). Specifically, the total protein content in the emulsion is 3.5, 5.5, 8 and 10g/100mL respectively, and the whey protein content is 0.5, 1, 3, 3.2, 3.5 and 4g/100mL respectively. The total protein and whey protein content of each sample and the state after sterilization are shown in Table 2.
TABLE 2 sample State for example 3 (Unit g/100 mL)
Flocculation: the emulsion after heat sterilization cannot maintain a uniform appearance, and has coagulum, sediment, normal vision visible foreign matters, and the like.
Fig. 2 is an upside down appearance of samples 2, 10, 18 of example 3. As can be seen from the results in Table 2 and FIG. 2, at low whey protein levels (0.5 g/100mL, samples 1-4), the emulsion was sterilized and then flocculated and destabilized (e.g., sample 2 appearance). When the whey protein content is 1-3g/100mL and the soybean protein content is 0.5-9g/100mL (sample 5-12), an emulsion with good fluidity and no obvious foreign matters in appearance can be obtained (as shown in the appearance diagram of sample 10). With further increase in whey protein content (samples 13, 17, 18, 21, 22, 23, 24), the emulsion gradually gelled, and it was difficult to obtain an emulsion with good fluidity (e.g., an appearance of sample 18). At this time, the gelation progress of the sample can be suppressed by appropriately increasing the amount of soybean protein added, and a full-nutrition emulsion (e.g., samples 14, 15, 16, 19, 20) having a uniform appearance and good fluidity can be obtained.
Example 4: influence of the preparation steps on the emulsion of the Total nutrient Special medical food
The influence of the preparation steps on the total nutrient special medical food emulsion of the bi-protein co-stable system is explored, and the formula is the same as that of sample 10 (whey protein content 3g/100mL, soy protein content 2.5g/100 mL) of example 3. Specifically, the preparation steps are as follows: firstly adding protein (whey protein isolate and soybean protein isolate) and part of water-soluble substances into water, dispersing for 1h at 500rpm, and using sodium bicarbonate solution and sodium dihydrogen phosphate solution to ensure that the pH value of the system is always 7.0; mixing oil-soluble vitamins with fat for 10min to obtain oil phase; adding the oil phase into the aqueous solution, shearing (5000 rpm,2 min), homogenizing under high pressure (50 MPa,3 times) to obtain emulsion, adding the rest materials into the emulsion, dispersing at 500rpm for 0.5h, and using sodium bicarbonate solution and sodium dihydrogen phosphate solution to make pH of the system always 7.0; finally sterilizing (121 ℃ C., 15 min) to obtain the final product. The order of addition of the materials for each sample is shown in Table 3, and the state after sterilization is shown in FIG. 3.
Table 3 preparation procedure of example 4
FIG. 3 is an appearance of the sample of example 4 in the upright (a) and inverted (b) positions. Fig. 3 shows that the addition sequence (before emulsification and after emulsification) of materials (carbohydrate, mineral and water-soluble vitamins) has no obvious influence on the preparation of the total nutrient special medical food emulsion of the whey protein-soy protein co-stable system, and shows that the double-protein co-stable system has good stability and fluidity and can be applied to various production processes.
Example 5: influence of protein type on Total nutrient food emulsion
The influence of the variety and the type of the leguminous protein on the total nutrient special medical food emulsion of the double-protein co-stable system is explored, wherein the content of the whey protein is 3g/100mL, and the content of the leguminous protein is 2.5g/100mL. Specifically, the preparation steps are as follows: whey protein isolate, leguminous protein (soy protein, pea protein, mung bean protein, chickpea protein, broad bean protein), carbohydrate, mineral substances and water-soluble vitamins are sequentially added into water and dispersed for 1h at 500rpm, and the pH value of the system is always 7.0 by sodium bicarbonate solution and sodium dihydrogen phosphate solution; mixing oil-soluble vitamins with fat for 10min to obtain oil phase; adding the oil phase into water solution, shearing (5000 rpm,2 min), homogenizing under high pressure (50 MPa,3 times), and sterilizing (121deg.C, 15 min) to obtain whey protein-leguminous protein co-stable total nutrient special medical food emulsion.
The state, particle size and viscosity of the pulse protein added to each sample are shown in Table 4 (the percentage in brackets in Table 4 refers to the purity of the protein).
Table 4 leguminous protein formulation of samples and sample status
According to Table 4, it is shown that in the whey protein-leguminous protein co-stable system, all of the 5 plant integrins examined can be used together with whey protein to prepare a full-nutrition special medical food emulsion with strong fluidity and uniform appearance. With the improvement of the purity of the leguminous protein, the introduced impurities (fibers, starch and the like) are reduced, the particle size of the emulsion is smaller, the viscosity is lower, and the fluidity is better.
Example 6: stability investigation of full-nutrition special medical food emulsion
Sequentially adding whey protein isolate, soybean protein isolate, carbohydrate, mineral and water-soluble vitamin into water, dispersing at 500rpm for 1h, and using sodium bicarbonate solution and sodium dihydrogen phosphate solution to make pH of the system always 7.0; mixing oil-soluble vitamins with fat for 10min to obtain oil phase; adding the oil phase into the water solution, shearing (5000 rpm,2 min), homogenizing under high pressure (50 MPa,3 times), and sterilizing (121deg.C, 15 min) to obtain the final product emulsion. Specifically, the whey protein content in the emulsion is 3g/100mL, and the legume protein content is 2.5g/100mL. The emulsion was stored at 30℃for 6 months and the stability of the full-nutrient, specialty food emulsions was examined.
FIG. 4a is an external view of the sample of example 6; FIG. 4b is a graph of particle size of the sample of example 6; FIG. 4c is a graph of potential data for the sample of example 6; FIG. 4d is a graph of the viscosity of the sample of example 6. Figure 4 shows that the total nutrient special medical food emulsion with the co-stability of whey protein and soybean protein has uniform appearance after being stored for 6 months, and no obvious emulsion instability phenomena such as layering, precipitation, coagulation and the like. Further measuring each physical and chemical data, the result shows that the apparent viscosity of the sample is 10.1 mPas, the particle size is 154nm, the potential is-35 mV, and the emulsion has good stability.
Energy density calculation (100 mL): protein: 3g of whey protein, 2.5g of soy protein and 5.5g in total; fat: 0.4g of linoleic acid, 0.1g of alpha-linolenic acid, 1.5g of MCT medium chain triglyceride, 1.6g of LCT long chain fatty acid and 3.6g in total; carbohydrates: 12g of fructo-oligosaccharide and 4g of inulin, and the total amount is 16g, and the fructo-oligosaccharide and the inulin are all dietary fibers. According to the general rule of formula food for special medical use, the content of protein, fat and carbohydrate in each 100mL of the product is multiplied by the corresponding energy coefficients of 17kJ/g, 37kJ/g and 17kJ/g (the energy coefficient of dietary fiber is calculated according to 50% of the energy coefficient of carbohydrate), and the sum is 362.7kJ/100mL which is obviously higher than 295kJ defined in the general rule of formula food for special medical use.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.

Claims (3)

1. A whey protein-legume protein co-stable full nutritional specialty food emulsion characterized by: each 100mL of emulsion comprises the following components:
3.5-10g of protein, 2-12g of fat, 5-20g of carbohydrate, 28-296 mug of vitamin A, 0.57-4.2 mug of vitamin D, 0.57-4.3 mg of alpha-TE, 3.15-8 mug of vitamin K 1, 0.06-0.8mg of vitamin B 1, 0.06-0.8mg of vitamin B 2, 0.06-0.8mg of vitamin B 6, 0.09-1.1 mug of vitamin B 12, 0.15-1.5mg of nicotinic acid, 15.9-50 mug of folic acid, 0.21-2mg of pantothenic acid, 3.9-45mg of vitamin C, 1.5-6 mug of biotin, 60-350mg of sodium, 81-350mg of potassium, 33-400 mug of copper, 13.2-150mg of magnesium, 0.6-3mg of iron, 0.3-2.8 mg of zinc, 18-700 mug of manganese, 28-160 g of calcium, 28-4.8 g of iodine, and 4-50 mug of selenium;
the protein is whey protein and bean protein, and the content of the whey protein is 1-3g;
The proteins are all unhydrolyzed integrins; the whey protein is at least one of whey protein isolate, concentrated whey protein, desalted whey protein and beta-lactoglobulin; the leguminous protein is one or more of soybean protein, mung bean protein, pea protein, broad bean protein, chickpea protein, lentil protein and red bean protein; the leguminous protein is protein obtained by wet separation and/or dry fractionation;
the carbohydrate is a mixture of fructo-oligosaccharide and inulin, and the mass ratio of the fructo-oligosaccharide to the inulin is 2-6:1-5;
The fat is one or more of medium chain triglyceride, olive oil, sunflower seed oil, soybean oil, rapeseed oil, fish oil, algae oil, coconut oil, linseed oil, perilla seed oil, chia seed oil and diglyceride;
The preparation method of the whey protein-legume protein co-stable full-nutrition special medical food emulsion comprises the following steps:
Mixing protein and water to obtain a water phase, wherein the pH value of the solution is constant to be neutral when materials are mixed; mixing oil-soluble vitamins with fat to obtain an oil phase; mixing the water phase and the oil phase, and emulsifying; mixing more than one of carbohydrate, mineral and water-soluble vitamins in water phase before emulsification or after emulsification, adding into emulsified system, mixing, and sterilizing to obtain full-nutrition special medical food emulsion; the mineral is sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium; the water-soluble vitamins are vitamin B 1, vitamin B 2, vitamin B 6, vitamin B 12, nicotinic acid, folic acid, pantothenic acid, vitamin C and biotin; the oil-soluble vitamins are vitamin A, vitamin D, vitamin E and vitamin K 1;
The emulsification is shearing firstly and then homogenizing under high pressure; the shearing condition is 1000-10000rpm,1-10min; the conditions of high-pressure homogenization are 30-120MPa, and the cycle is 2-8 times;
the pH regulating liquid for maintaining the pH of the system is one or more of edible organic or inorganic acid and salts thereof; the sterilization mode is 95-121 ℃ for 5-30min.
2. The whey protein-legume protein co-stable whole nutrient, specialty food emulsion of claim 1, wherein: the sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium are present in the form of inorganic and/or organic salts.
3. The whey protein-legume protein co-stable whole nutrient, specialty food emulsion of claim 1, wherein: the conditions of the shearing: 5000rpm,2min; conditions of high pressure homogenization: 50MPa, and 3 times of circulation.
CN202211463905.3A 2022-11-21 2022-11-21 Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein Active CN115644429B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202211463905.3A CN115644429B (en) 2022-11-21 2022-11-21 Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202211463905.3A CN115644429B (en) 2022-11-21 2022-11-21 Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein

Publications (2)

Publication Number Publication Date
CN115644429A CN115644429A (en) 2023-01-31
CN115644429B true CN115644429B (en) 2024-05-03

Family

ID=85018126

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202211463905.3A Active CN115644429B (en) 2022-11-21 2022-11-21 Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein

Country Status (1)

Country Link
CN (1) CN115644429B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117137130A (en) * 2023-08-31 2023-12-01 东北农业大学 Double-protein high-nutrition formula food preparation and preparation method and application thereof

Citations (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1295271A (en) * 1969-09-05 1972-11-08
US5514655A (en) * 1993-05-28 1996-05-07 Abbott Laboratories Enteral nutritional with protein system containing soy protein hydrolysate and intact protein
EP1314361A1 (en) * 2001-11-26 2003-05-28 Nestec S.A. "Shelf stable nutritional composition containing intact whey protein, process of manufacture and use"
DE102009019551A1 (en) * 2009-04-30 2010-12-09 Optisens Gmbh Producing a phase-stable oil-in-water emulsion, useful as e.g. binders, comprises mixing an oil phase from a fat/oil component with a polysaccharide, dispersing in an aqueous phase and subsequently finely emulsifying the emulsion
CN104982522A (en) * 2015-06-14 2015-10-21 吉林大学 Method for preparing rice yogurt
CN107440098A (en) * 2017-08-11 2017-12-08 浙江益元素食品有限公司 A kind of full nutrition special medicine purposes emulsion and preparation method thereof
CN108936621A (en) * 2018-07-24 2018-12-07 山东圣海保健品有限公司 Double protein full nutrition formula food and preparation method thereof
CN109349352A (en) * 2018-11-29 2019-02-19 广州风行乳业股份有限公司 A kind of high protein type double protein milk beverage and preparation method thereof
CN110214940A (en) * 2019-07-05 2019-09-10 山东特康药业有限公司 A kind of full nutrition special medicine purposes formula nutritional liquid of adult and preparation method thereof
CN110584084A (en) * 2019-10-17 2019-12-20 广州白云山汉方现代药业有限公司 Emulsion stabilizer and nutrient emulsion containing same
CN112385827A (en) * 2020-09-24 2021-02-23 特康药业集团有限公司 High-energy density casein type total-nutrient special-medical food emulsion and preparation method thereof
CN112641090A (en) * 2020-12-18 2021-04-13 广州白云山汉方现代药业有限公司 High-energy-density high-protein full-nutrition milk and preparation method thereof
CN112841394A (en) * 2021-01-18 2021-05-28 江苏大学 Preparation method of modified pea protein and whey protein composite emulsion and composite gel
CN112971147A (en) * 2021-03-05 2021-06-18 北京市营养源研究所 Magnesium salt composition for improving stability of total nutrient emulsion for special medical application
CN113519850A (en) * 2020-04-13 2021-10-22 内蒙古蒙牛乳业（集团）股份有限公司 Tumor total nutrient emulsion, preparation method and application thereof
CN114680179A (en) * 2020-12-29 2022-07-01 丰益(上海)生物技术研发中心有限公司 High protein concentrated milk and its preparation method
CN115025230A (en) * 2022-05-10 2022-09-09 仙乐健康科技股份有限公司 Emulsifier composition and application thereof in emulsion
CN115251253A (en) * 2022-07-06 2022-11-01 东北农业大学 Double-protein milk beverage containing cranberry raw pulp and preparation method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110014328A1 (en) * 2009-06-26 2011-01-20 Cornell University Functionally superior whey proteins

Patent Citations (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1295271A (en) * 1969-09-05 1972-11-08
US5514655A (en) * 1993-05-28 1996-05-07 Abbott Laboratories Enteral nutritional with protein system containing soy protein hydrolysate and intact protein
EP1314361A1 (en) * 2001-11-26 2003-05-28 Nestec S.A. "Shelf stable nutritional composition containing intact whey protein, process of manufacture and use"
DE102009019551A1 (en) * 2009-04-30 2010-12-09 Optisens Gmbh Producing a phase-stable oil-in-water emulsion, useful as e.g. binders, comprises mixing an oil phase from a fat/oil component with a polysaccharide, dispersing in an aqueous phase and subsequently finely emulsifying the emulsion
CN104982522A (en) * 2015-06-14 2015-10-21 吉林大学 Method for preparing rice yogurt
CN107440098A (en) * 2017-08-11 2017-12-08 浙江益元素食品有限公司 A kind of full nutrition special medicine purposes emulsion and preparation method thereof
CN108936621A (en) * 2018-07-24 2018-12-07 山东圣海保健品有限公司 Double protein full nutrition formula food and preparation method thereof
CN109349352A (en) * 2018-11-29 2019-02-19 广州风行乳业股份有限公司 A kind of high protein type double protein milk beverage and preparation method thereof
CN110214940A (en) * 2019-07-05 2019-09-10 山东特康药业有限公司 A kind of full nutrition special medicine purposes formula nutritional liquid of adult and preparation method thereof
CN110584084A (en) * 2019-10-17 2019-12-20 广州白云山汉方现代药业有限公司 Emulsion stabilizer and nutrient emulsion containing same
CN113519850A (en) * 2020-04-13 2021-10-22 内蒙古蒙牛乳业（集团）股份有限公司 Tumor total nutrient emulsion, preparation method and application thereof
CN112385827A (en) * 2020-09-24 2021-02-23 特康药业集团有限公司 High-energy density casein type total-nutrient special-medical food emulsion and preparation method thereof
CN112641090A (en) * 2020-12-18 2021-04-13 广州白云山汉方现代药业有限公司 High-energy-density high-protein full-nutrition milk and preparation method thereof
CN114680179A (en) * 2020-12-29 2022-07-01 丰益(上海)生物技术研发中心有限公司 High protein concentrated milk and its preparation method
CN112841394A (en) * 2021-01-18 2021-05-28 江苏大学 Preparation method of modified pea protein and whey protein composite emulsion and composite gel
CN112971147A (en) * 2021-03-05 2021-06-18 北京市营养源研究所 Magnesium salt composition for improving stability of total nutrient emulsion for special medical application
CN115025230A (en) * 2022-05-10 2022-09-09 仙乐健康科技股份有限公司 Emulsifier composition and application thereof in emulsion
CN115251253A (en) * 2022-07-06 2022-11-01 东北农业大学 Double-protein milk beverage containing cranberry raw pulp and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
不同贮藏环境下全营养医用配方食品稳定性及流变性评价;孙婉婷等;《食品工业科技》;第41卷(第16期);第21-25、31页 *

Also Published As

Publication number Publication date
CN115644429A (en) 2023-01-31

Similar Documents

Publication Publication Date Title
EP2651249B1 (en) Method for making whey protein composition with a reduced astringency
CN108618146B (en) Soybean protein-stevioside composite stable phytosterol nano emulsion and preparation method and application thereof
CN106689964B (en) Stabilizer for sterilization type fermented protein beverage, sterilization type fermented protein beverage and preparation method
JP5779348B2 (en) Acidic liquid nutritional composition
JPWO2013085059A1 (en) Method for producing nutritional composition
CN108601813B (en) High calorie, high protein nutritional formulations comprising collagen
CN115644429B (en) Total nutrient special medical formula food emulsion with co-stability of whey protein and legume protein
CN104144617A (en) Energy-rich liquid nutritional composition having improved organoleptic properties
CN105455133A (en) Predigestion type total nutrient solution and preparation method thereof
CN115474690B (en) Total nutrient special medical formula food emulsion taking plant integrins as unique protein sources and preparation method thereof
JP5384333B2 (en) Liquid nutritional composition containing whey protein at high concentration and method for producing the same
CN108576524A (en) A kind of peracidity sport nutrition liquid and its preparation process
CN111642745A (en) Beta-carotene emulsion gel based on vegetable protein and nut oil and preparation method thereof
JP3720496B2 (en) Novel pectin and emulsion containing the same
KR20100016068A (en) Liquid nutritional composition containing sodium at high concentration and method of producing the same
CN107594503B (en) Complex enzyme nutrient emulsion, preparation method thereof and application of complex enzyme
JP5789981B2 (en) Liquid nutrition composition
CN114680179A (en) High protein concentrated milk and its preparation method
JP2016002060A (en) Gelatinous nutritive composition
JP2016003219A (en) Gelatinous nutritive composition
CN115886138A (en) Animal oral fish oil microemulsion and preparation method thereof
KR20080100578A (en) Preparation method of microcapsule comprising glucosamine
CN104323235B (en) Double protein is emulsification system and its preparation method and application altogether
CN114391582A (en) Protein solid beverage and preparation method thereof
CN115363098B (en) Application of diglyceride in improving quality of reconstituted milk and zero-cholesterol low-calorie reconstituted milk

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant